Recipe by Charlie Ayers

Ingredients (Serves 4)

1 lb	ground lamb
1 tsp	minced garlic
1/2 tsp	ground cloves
1 tsp	ground cumin
1 tbsp	olive oil
4	artisan-style rolls
4	small handfuls baby spinach
Marinated onions:
1/2	red onion
1 tbsp	red wine vinegar
1 tsp	light brown sugar
Sauce:
1	2-inch piece English cucumber, coarsely grated
1/4 cup	Greek-style plain yogurt
1/4 tsp	minced garlic
2 tbsp	chopped fresh mint leaves

Instructions

1. In a bowl mix lamb, garlic, cloves, cumin and some freshly ground pepper with your hands until well-combined. Shape into 4 burgers and chill until ready to cook.
2. Mix red onion with vinegar and sugar. Let marinate while you prepare sauce.
3. Squeeze cucumber to remove excess moisture then mix with yogurt, garlic and mint and season with salt and pepper. Chill.
4. Heat a ridged cast-iron grill pan. Lightly sprinkle burgers with kosher salt and brush with olive oil. Cook until browned and cooked through, 3 to 4 minutes each side.
5. Meanwhile, split rolls and toast. When burgers are ready, assemble with baby spinach, tzatziki sauce, and drained marinated onions.

Excerpted from Food 2.0 by Charlie Ayers. Copyright © 2008 by DK Publishing. All rights reserved, including the right of reproduction in whole or in part in any form.

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